我們台中東區的旱溪邊，有一座百年歷史的樂成宮，裡面供奉的是媽祖娘娘。既然有廟，附近當然一定有一些小吃存在，今天就帶大家來吃這家位於建成路地下道口，招牌寫著大大肉圓兩字的肉圓林。
Beside the Han River in our East District of Taichung, there is a century-old Lecheng Temple dedicated to the goddess Mazu. Since there is a temple, there must be some local snacks nearby. Today, I'll take everyone to eat at this shop located at the entrance of the Jiancheng Road underpass, with a huge sign saying "Ba-Wan" (Meatball) – Ba-Wan Lin.
大大的肉圓，旁邊特別加上廟口兩字，其實相信很多人一定感到一頭霧水對吧?
東區的樂成宮，是台中市區香火最鼎盛的媽祖廟，同時也是政府認證國家三級古蹟。不難想像我們林家的大姊大，在這庇蔭地方數百個寒暑有多麼不簡單。
A huge "Ba-Wan" sign with the words "Temple Entrance" specially added next to it. Actually, I believe many people must feel quite confused by this, right?
Lecheng Temple in the East District is the most popular Mazu temple in downtown Taichung, and it is also a government-certified national third-grade historical site. It's not hard to imagine how incredible it is for the "Big Sister" of our Lin family (Mazu) to have sheltered this place for hundreds of years.
至於這家店為何特別強調廟口?看到這張照片，如果還是不懂我也是醉了~哈哈~
店內用餐環境基本上還算乾淨大方，座位數雖然不多，不過翻桌率高其實也還剛好。
As for why this shop specially emphasizes "Temple Entrance"? If you look at this photo and still don't get it, I'd be speechless~ Haha~
The dining environment inside is basically quite clean and decent. Although there are not many seats, the high turnover rate makes it just right.
調味料也放在醬料台，需要的請自取。消費從35元到50元不等，要辣的請先勾選。
Condiments are also placed on the sauce counter; please help yourself if needed. Prices range from 35 to 50 NTD. If you want it spicy, please check the box first.
原本只是想點顆肉圓，因為剛剛已經先吃了麵線。不過礙於畫面呈現的關係，還是點囉。粉腸(50元)
這粉腸上桌時我有嚇一跳，怎麼有辦法把粉腸煮成這麼粗啊?不信的話大家到現場可以點一份來看看，真的比一斑在外麵吃到的要來得粗。
I originally just wanted to order a Ba-Wan because I had already eaten vermicelli earlier. However, for the sake of presentation in the photos, I ordered more anyway. Fen Chang (Pork Intestine Sausage, 50 NTD).
I was startled when this Fen Chang was served. How could they boil it to be so thick? If you don't believe me, you can order a portion when you visit; it's really much thicker than the ones you usually eat outside.
口感方面因為已經熟透，所以相當的軟爛，一點都不會韌。
In terms of texture, because it's cooked thoroughly, it's quite soft and mushy, not tough at all.
基本的酸菜及薑絲都有附上，只是醬料部分是用肉圓的醬汁，我個人覺得味道比較不夠，吃多會膩。
Basic pickled mustard greens and shredded ginger are included. However, the sauce used is the Ba-Wan sauce. I personally feel the flavor is a bit lacking, and it can get cloying if you eat too much.
肉圓(40元) 點餐時記得勾選辣或不辣，不過我覺得他們家的辣醬跟我好像比較不投緣一點。如果要香菜記得跟店家說，不然上桌時是沒有香菜的，這可能是因為很多人不吃的關係。
肉圓皮的部分米漿的比例比較高，感覺跟彰化那邊的肉圓皮配方比較雷同。這種肉圓皮因為含米比例高，吃起來也比較會有飽足感。
Ba-Wan (40 NTD). Remember to check spicy or not spicy when ordering, but I feel their chili sauce doesn't quite suit my taste. If you want cilantro, remember to tell the shop, otherwise it's served without cilantro. This might be because many people don't eat it.
The proportion of rice milk in the Ba-Wan skin is quite high, which feels similar to the skin recipe used in Changhua. Because this kind of skin has a high rice content, it makes you feel more full when eating it.
胛心肉做成的肉餡，混著筍丁的口感，是肉圓餡最經典的風味。
內餡是相當紮實的一塊肉，咬起來還帶點咬勁。五香風味的內餡香料下得剛剛好，肉吃起來也沒有腥臭味。
The meat filling made of pork shoulder, mixed with the texture of diced bamboo shoots, is the most classic flavor of Ba-Wan filling.
The filling is a very solid piece of meat with a bit of a chew. The five-spice seasoning in the filling is just right, and the meat has no gamey smell.
赤肉冬粉湯(40元) 這一碗是除了肉圓之外，店另一個'打的招牌主力餐點。
赤肉裹粉汆燙成羹粒，搭配筍絲、芹菜等等一起做成冬粉湯。
Lean Meat Glass Noodle Soup (40 NTD). Aside from the Ba-Wan, this bowl is the shop's other main signature dish.
Lean meat coated in starch and blanched into meat drops, paired with shredded bamboo shoots, celery, etc., to make a glass noodle soup.
冬粉的量老實說還不少，建議大家上桌就吃，不然冬粉會把湯吸光。
湯頭喝起來相當清爽，不過如果先吃了肉圓這些重口味的之後再來喝冬粉湯，則會感覺湯沒有味道。
To be honest, there's quite a lot of glass noodles. I recommend eating it as soon as it's served, otherwise the noodles will soak up all the broth.
The broth tastes quite refreshing. However, if you drink the glass noodle soup after eating heavy-flavored items like Ba-Wan first, the soup will feel tasteless.
剩下這麼多不是他不好吃，是因為我已經先在建國市場吃了麵線糊了，哈哈!
There's so much left not because it's not good, but because I had already eaten vermicelli at Jianguo Market earlier, haha!
本文照片以iPhone X拍攝
作者:
以上食記純屬個人口味觀點分享，請各位朋友自行參考!
💡 貼心提醒：實際售價及餐飲品項以店家現場提供為準，本文僅供參考！
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在錯過午餐的下午時段，有時候有點餓，又怕吃多變成晚餐吃不下時，往往最令人感到尷尬。其實這種狀況對我們中部人來說，這時只要來上一顆彰化肉圓再加一碗湯，問題就解決了。至少這麼多年以來，冰箱遇到這種狀況，都是這樣處理屢試不爽，結果就跟肉圓一樣圓滿。
During the afternoon hours when you've missed lunch, sometimes you're a bit hungry, but afraid that eating too much will ruin your appetite for dinner—this is often the most awkward situation. Actually, for us living in central Taiwan, the problem is easily solved by just having a Changhua Ba-Wan (Taiwanese meatball) plus a bowl of soup. At least for so many years, whenever I encounter this situation, I handle it this way and it never fails. The result is just as perfectly fulfilling as the round Ba-Wan itself.
台灣中部地區別說整個區塊了，光我們舊台中市區賣肉圓的攤家就不知道有幾百家。除了一些本身就很有名的店之外，很多時候吃肉圓靠的是一個緣份。如說今天要帶大家來吃的，就是我以前偶然經過瞄到的，也就是這家手工彰化肉圓。店名取做橋下的原因跟前陣子介紹的橋下陽春麵一樣，都因位在中華路太平國小段的天橋下擺攤。目前麵攤還以攤子的型態擺在原處附近，而肉圓早已搬到店面，經營白天時段到晚上七點。
Let alone the entire central region of Taiwan, just in our old Taichung city area alone, there are probably hundreds of Ba-Wan stalls. Besides some inherently famous shops, many times eating Ba-Wan relies on serendipity. For instance, the one I'm taking you to eat today is one I accidentally spotted passing by before, which is this Handmade Changhua Ba-Wan. The reason it's named "Under-bridge" is the same as the Under-bridge Yangchun Noodles introduced a while ago—they both set up stalls under the pedestrian bridge near Taiping Elementary School on Zhonghua Road. Currently, the noodle stall still operates as a street cart near its original spot, while the Ba-Wan shop has long moved into a storefront, operating from daytime until 7 PM.
這天是過了午餐時段才出門，加上週日下午時段這附近比較容易停車，所以就趁訪友前空檔，先來這邊吃顆肉圓認識一下。
This day I went out past lunchtime, and since it's easier to find parking around here on a Sunday afternoon, I took the free time before visiting a friend to come here and eat a Ba-Wan to get acquainted.
肉圓應該是由店家自行手工製作，不然招牌上應該也不會特別強調手工。提供的肉圓就是我們中部特產的油泡加熱彰化肉圓，看起來白白胖胖的，復熱用的豬油看起來也相當清澈乾淨。
The Ba-Wan should be handmade by the shop itself, otherwise they wouldn't specifically emphasize "handmade" on the sign. The Ba-Wan served is our central Taiwan specialty—Changhua Ba-Wan reheated by soaking in warm oil. They look white and plump, and the lard used for reheating looks quite clear and clean.
肉圓的調味料就以上四種，辣椒看起來還不賴的樣子，點餐時老闆會問你要不要加辣?個人感覺可以請老闆稍微下重一點，應該會更好吃。
There are four kinds of seasonings for the Ba-Wan as shown above. The chili looks pretty good. When ordering, the boss will ask if you want it spicy. I personally feel you can ask the boss to add a bit more; it should taste even better.
店裡的餐點品像相當簡單，除了主角肉圓一種之外，還有其他五種湯品，每種都是20原一碗。
The menu items in the shop are quite simple. Besides the main character Ba-Wan, there are five other kinds of soups, each for only 20 NTD a bowl.
真的不騙大家，有點餓又不想吃太飽，就照冰箱這樣點保證江江好!
I'm really not lying to you all. If you're a bit hungry but don't want to be too full, ordering like I do guarantees it will be just right!
肉圓(35元/顆) 不知道是習慣還是口味問題，這幾年南北全台跑透透，各式肉圓也吃了超過百攤，結果還是覺得我們中部的彰化肉圓最對味。
Ba-Wan (35 NTD/piece). I don't know if it's a matter of habit or taste, but after traveling all over Taiwan from north to south these past few years and eating at over a hundred Ba-Wan stalls, I still feel our central Taiwan's Changhua Ba-Wan suits my taste the best.
這家店的肉圓皮因為番薯粉的比例應該比較高，所以肉圓皮呈半透明狀態，吃起來口感偏軟。如果米漿的比較稍微高一點，肉圓皮的口感就會比較帶點咬勁。
Because the proportion of sweet potato starch in this shop's Ba-Wan skin is probably higher, the skin is translucent and tastes on the softer side. If the proportion of rice milk was a bit higher, the texture of the skin would be a bit more chewy.
肉餡是傳統以胛心肉做成的五香肉餡，吃起來口感紮實，新鮮美味無任何肉腥味。
The meat filling is the traditional five-spice filling made of pork shoulder. It tastes solid, fresh, delicious, and without any gamey meat smell.
肉餡裡面包的不是筍絲而是蘿蔔絲，我想這樣的配置可能跟季節有關係，因為冬天不是筍子的季節，所以用產季的蘿蔔取代，其實大部分店家都會這樣做。不過夏天我個人沒吃過他們家肉圓，也不確定是否會換成筍子?不過話說回來，肉餡裡面加入筍丁或筍絲的口感及風味才是最讚的!
What's wrapped inside the meat filling is not shredded bamboo shoots but shredded radish. I think this arrangement might be related to the season, because winter is not the season for bamboo shoots, so they use in-season radish instead. Actually, most shops do this. However, I haven't eaten their Ba-Wan in the summer, so I'm not sure if they switch back to bamboo shoots? But then again, adding diced or shredded bamboo shoots to the meat filling gives the absolute best texture and flavor!
貢丸湯(20元)
每碗湯有三顆小貢丸，丸子的口感還算彈牙，用料方面也還算紮實，不會感覺下了很多粉。
Pork Meatball Soup (20 NTD)
Each bowl of soup has three small pork meatballs. The texture of the meatballs is quite bouncy, and the ingredients are quite solid; it doesn't feel like a lot of flour was added.
湯頭方面就是古早味的大骨焢，在這樣冷冷的下午時刻，來上一碗熱騰騰的湯，真的沒有甚麼事情比這個更幸福了。
As for the broth, it's the traditional pork bone broth. On a cold afternoon like this, having a bowl of piping hot soup, there is really nothing more blissful than this.
一顆肉圓+一碗湯吃得清潔溜溜，然後我有自信等等晚餐應該還吃得下!
I ate a Ba-Wan + a bowl of soup completely clean, and I am confident that I can still eat dinner later!
地址：404台中市北區中華路二段107號
電話：0910-083812
營業時間：11:00~19:00
公休日：無
付款方式：現金
本文照片以iPhone X拍攝
作者:
以上食記純屬個人口味觀點分享，請各位朋友自行參考!
💡 貼心提醒：實際售價及餐飲品項以店家現場提供為準，本文僅供參考！
南北貨俱樂部粉絲團，請掃QR CODE來按讚喔!
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